Thank you. This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. I had a 4.5 pound roast. ), NOTE:  If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a good. To many families, lamb is traditional to serve for Easter Dinner, but it makes a great meal for any occasion. …, Heat oven to 350°F. The netting holds the de-boned leg of lamb together and helps it keep it’s form. Cannot stress enough how important it is to get your lamb to room temperature before cooking – as with any meat roasting. I cooked a boneless leg of lamb for the first time tonight. Get Whole Boneless Lamb Loin Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. The upper half (called sirloin) should cook for 25 minutes per pound. We have added a helpful Cooking Time Chart table to the page. Very well explained recipe. I think the alcohol in the wine will cook out when you are making the au ju since you are boiling it. Due to the longer cooking time of slow roast shoulder, it’s a good idea to cover it with foil to help retain moisture. Use your cooking thermometer to check the internal temperature of EACH ROAST to determine the final internal temperature required to achieve the doneness you desire. I have a bit of a dilemma here..my bf bought this boneless lamb from our local supermarket and he just purchased it as is,so it still has that silvery skin stuff on it and from what I gather that stuff absolutely has to be removed &if it’s anything like the silvery skin that comes on a filet roast then yes,it absolutely MUST be removed in my opinion. Please never determine the degree of doneness of your meat by using the pound weight. We are feeding more than 12 people so we have bought TWO 5 pound boneless legs of lamb. 15-20 minutes: 20-25 minutes: 25-30 minutes: 7-9 lbs. When carving, carve parallel to the length of the lamb. That means if you plan to serve: for more than (12) people – purchase two (2) boneless lamb roasts. Perhaps I’ve been using it incorrectly. Don't forget to … Standard thought is about 25 minutes per pound for medium rare. (deployads = window.deployads || []).push({}); Lamb is one of my favorite meats. By this time it was late so I let it cool all the way and stuck in the fridge. Sprinkle with all remaining ingredients except water. You can check with a thermometer (around 125F for rare, 130F for medium-rare, 135-140F for medium, 155-165F for well done). It sounds delicious. Rare: 120 to 125 degrees F – center is bright red, pinkish toward the exterior portion For best results, we recommend an instant-read thermometer and the following guide so you can cook your leg of lamb … Thank you for this wonderful recipe and cooking time chart! Cooking the lamb quickly (relative to the latter method) is always a bit of a gamble because the lamb should be cooked to medium rare (145 F). Easy to prepare and cooked quickly. Ours ended up being 1.5 lbs. Use your best judgment! https://www.recipes.co.nz/.../How+to+Cook+the+Perfect+Roast+Lamb.html In color, the meat on your boneless leg of lamb should be pink and the fat should be firm, white, and not too thick. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer. Just made this for Easter dinner, and it is the best roast lamb recipe I’ve tried. I had not searched for the recipe ahead of time, and so had to use dried rosemary. I added hickory bacon on the exposed meat just for fun and held that in place with toothpicks. The recommended cooking temperature for leg of lamb is 163 degrees C (325 degrees F) and for crown roasts and rib roasts is 191 degrees C (375 degrees F). A good leg of lamb does need a little fat on it. Otherwise, if you have time to go to the store, I would recommend buying a red wine for a better flavor pairing. Take lamb home immediately and refrigerate it at 40 degrees F. and use within 3 to 5 days, or freeze. Will it taste ok without it? HELP! To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer. You can easily find this type of lamb at most large grocery stores or super markets. I have never been a fan on mint jelly with lamb because I find the taste to be overpoweringly sweet and not good at all but the English Mint Sauce is different — it contains herbs and spices and adds a lovely savory quality with the mint. I went according to the chart looking for a med/rare finish…at 4.5 pounds..and turned out well done at 3.5 hours in. Place in a roasting dish fat side up and season. As they’re browning, peel and finely chop the onions, peel and finely slice the garlic, then halve and deseed the chillies. https://recipes.sainsburys.co.uk/recipes/main-courses/slow-roasted-leg-of-lamb Thanks! As everyone has already mentioned, that time is just a starting point, and you test it from there. Use your best judgment! Tomorrow is Easter and I make the lamb. The Lowell Hotel-Pembroke Room’s Afternoon Tea, Perfect Prime Rib Roast Recipe – Cooking Instructions, Perfect Boneless Leg of Lamb Roast Recipe, What Size Boneless Leg of Lamb Roast to Buy, https://whatscookingamerica.net/alcoholsub.htm, http://www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html?_r=0, https://whatscookingamerica.net/DigitalTherm.htm, What’s Cooking America ©2004-2020 by Linda Stradley, What’s Cooking America Privacy Policy and Disclosures. I can not give you an exact time on this. I tried this out and followed the instructions carefully. I upped the temperature to 350 degrees and it took almost another hour to get to medium rare so it threw my timing off for dinner. I know that some people do salt their meats before cooking, but trust me and do not salt - the result will be a juicy and delicious lamb roast to serve your family and guests! The jus was to die for, and I’m planning on sticking to your recipe as my go-to. It's sweet and sharp at the same time and complements the lamb I used the same spice rub except I always added sea salt. If any readers can help Sue, please do. 5 stars!!!!! this is the most concise that covers all the questions clearly. I will always keep it on hand, even if I have to order it special from England!! Add some red wine and some of the herbs (if used) that are left in the roasting pan. That is the way that my Italian step-father taught me to make it. … I thank you and will be looking forward to making many more of your masterpieces! If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time. Reminder: Instant read thermometers are not meant to be left in the roast during the cooking process. I can get it up to 450 for the first part, but to get it down to 325 takes forever, and I’m afraid the amount of time to get to 325 may ruin it. Serves 6 Prep: 20 mins Cook: 2hrs, plus resting Easy . You can’t do both, but I bet that you kinda already knew that. No bone in cooking. And I would also error toward the lower temp out of the oven too. Plus, every time you open the oven door you slow down the cooking. If it’s a good drinking wine, then you should be able to use it as a substitute and get a nice flavor. I’ve made this 2x already in the past 2 weeks because lamb was on sale for $4.99/lb The first time … And it looks great on the table. chart says a little under 2 hours for medium on 4.5lb roast. The PERFECT recipe. Previously Frozen:  If your boneless leg of lamb is frozen, let it thaw completely in the refrigerator. STEP FOUR: Remove from the oven when cooked to desired degree. Do not remove the netting until after the lamb has been roasted. daughters were very pleased with the result. Also included a reminder note to check internal temperature 1/2 before cooking time ends. I did pour the remaining slurry over the lamb after coating it with the slurry — was that wrong? How to roast lamb loin in the oven. Preheat oven according to the cut and weight of beef or lamb you are roasting (use guide below). …, Roasted Potatoes, Fennel & Radishes with Lemon Brown Butter Sauce. Roast in the oven until the internal temperature reaches 145 … For example, if a lamb roast was 110 millimetres thick, it would take about 110 minutes of cooking time. Will have to bookmark this recipe for I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. It is perfect!!!! Internal temperature, not time, is the best test for doneness and you don't want to blow this meal! I understand that I can smoke and roast the meat in the netting. Here is our basic recipe for roast leg of lamb with gravy but you can choose other flavours from our flavour guide to enhance it. Thank you so much for this recipe! Take your lamb boneless rolled shoulder out of the fridge 30 minutes before cooking to allow it to … Serve this sauce on the side when serving the sliced lamb roast. – Linda Stradley. Roast Timer. It turned out GREAT! If fresh local lamb is available, you will find no better. Do not add salt. I have been cooking lamb for 20 years. I like to remove the elastic thing that “holds the lamb together” so that I can season the inside with some garlic and rosemary. !, too little time in the oven and leave those string things on??. I am in the process of cooking a boneless leg of lamb. Other delicious grilled recipes. So, my question is do accurate leave-in thermometers exist and if so, do you recommend any? I’d like you to publish assorted side dishes for this lamb. While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. 4. (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:9434909144325990,size:[0, 0],id:"ld-4487-7159"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="//cdn2.lockerdome.com/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); What’s Cooking America is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products which are identified on this web site with green text. Carefully spoon off any excess fat and discard. Because the lamb has not benefited from a high temperature “sizzle” at the start of the roasting process it might be necessary to place it under the grill for a few minutes before … Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. I made this recipe yesterday for definite roast lamb lovers and it was definitely outstanding… wonderful flavor. This time, I had a very small portion – a one pound boneless leg of lamb roast (I buy small because it’s just for me – my husband’s a vegetarian). Tried this recipe for the second time and it was a hit with everyone at the table just like the first time. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Now, using a small, sharp knife, make 8 little slits into the underside of the lamb and into each slit, push a sliver of garlic and a little sprig of rosemary, then do the same thing on the top side of the lamb. Medium Rare: 130 to 135 degrees F – center is very pink, slightly brown toward the exterior portion For a generous serving of lamb roast, figure on 1/2 pound of lamb per serving. The time chart listed is an approximate guide, always go by the internal temperature. I am particularly fond of boneless leg of lamb roast because it is so easy to cook and serve. I used regular bake cycle, not convection. Easy. Even though the title says “Approximate cooking times per pound”, it really means “Approximate cooking times, listed by weight”. This is my first time cooking a whole boneless lamb, and wow, this was such an easy recipe with awesome flavor. Medium-Rare: 130°F to 135°F (about 20 minutes per pound), Medium: 135°F to 140°F (about 25 minutes per pound), Well-Done: 155°F to 165°F (about 30 minutes per pound). I tend to not worry about doing this and rely on my iGrill meat thermometer. The ends are medium rare and the inside is rare. Making this tomorrow and I was wondering if anyone has any suggestions for a substitute for the wine in the Au Jus? Boneless leg of lamb (with the bones removed) is perfect for oven roasting and is also very easy to carve. Hours later, my small 2.6 lb roast has made the house smell wonderful and I look forward to the leftover slices on a sam. A rack of lamb or a boneless leg of lamb roasted to a rosy, juicy medium (140℉) to medium-rare (130℉) is pretty much perfection on a … Your directions made it simple and it was so delicious! Did you sear the lamb first? It’s when you don’t understand the process that folks mess it up. Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan. I will be using the leftovers to make a lamb stew. Serve with pan juices. I’ve made plenty of gravies in my life, but never an au jus. Ingredients:. This recipe is a keeper. You can use a digital thermometer or the one you stick in the meat as you cook it. So when you look at the line marked “3 lbs” it doesn’t really mean 60 minutes PER POUND for a medium-rare roast, which would be 3 hours – it means 60 minutes total to cook a 3 pound roast to medium-rare. My roast came out tender and absolutely delicious. I found your article and followed the instructions and tips, resulting, in my opinion, in a wonderful meal that my husband thoroughly enjoyed. Preheat oven to 180ºC/350ºF/gas mark 4. Damn near perfect recipe. 1.Sprinkle leg of lamb with salt and pepper just before cooking, and place it in a roasting tin. Thanks a bunch! Thanks for this great recipe! Slow cooked to the point where the tender meat falls off the bone. The USDA quality grades are reliable guides. Don’t sweat the au jus, you just have to go with it and have a backup in case, if necessary. I grew up with my mom’s scrumptious roast leg of lamb for lunch each Sunday, and I have very high standards to reach. Not meaning to sound nitpicky, authors – I appreciate the chart, your responsiveness, and your efforts to supply us with such a smashing recipe! Cooking the lamb quickly (relative to the latter method) is always a bit of a gamble because the lamb should be cooked to medium rare (145 F). Tip the potatoes into the hot tray and place back under the I followed your great tips and ended up with delicious lamb. Using your scissors, cut off the netting to remove and discard it. Bake in an oven preheated to 180C or 170C fan bake. Treat each lamb roast in the roasting pan as individual roasts when determining cooking time. Roast Cooking times for roast lamb vary according to the size of the roast, how well done you like your lamb and cooking temperatures. When carving, carve parallel to the length of the lamb. We have to eat low carb, so used garlic powder. My husband said it was the BEST lamb roast I have ever made. That is 50 minutes total. Step 3 Mix the rosemary, salt and pepper into the melted butter and coat the lamb all over as evenly as possible. For those of us who aren’t practicing magicians, some plain old butcher twine will do the trick; But be warned, you must first cut the net off the lamb, so be prepared to break the author’s wishes. Thanks for the info! I was careful to check the temp, even tho I don’t have a fancy instant read, I have an old-fashioned stick, and it was wonderful. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub). I buy several heads of garlic, make slits all over the lamb, and insert one clove of garlic into each slit. Your recipe was spot on. 1.85kg leg of lamb . Cooking Multiple Lambs: If cooking more than one lamb roast in the same roasting pan, treat each lamb roast as individual roasts when determining cooking times. Thank you, I made this recipe today. Wondering about whether to marinate overnight? Scrape the bottom of the roasting pan to loosen the sediment. LAMB Cooking Times and TemperaturesLamb Oven Roasted at 325°FLeg roast (boneless)4-7 lbs.30 minutesRib roast or rack (cook at 375°F)1 1/2 – 2 1/2 lbs.40 minutesCrown roast (unstuffed cook at 375°F)2-3 lbs.35 minutes If you do not let the roast come to room temperature, it will take longer to cook your roast. Depending on the size of your roast, the time to come to room temperature may vary. Add the butter and mix it in by swirling the pan. Armed with your detailed instrctuctions,I will venture out to the kichen tomorrow, Easter, to do my best. Lamb Boneless Rolled Shoulder Roast Prep Time : 10 Minutes Cook Time : 60 Minutes Serves : 4 to 6 Ingredients : 800 g to 1.2 kg lamb boneless rolled shoulder 1 Tbsp olive oil 2 Tbsp sea salt 2 Tbsp fresh thyme, leaves Directions : Take your lamb boneless rolled shoulder out of the […] I just followed this for Easter. Cooking time will vary depending on the size of your meat, however as a guide: 10kg lamb - 4 hours 15kg lamb - 5 hours 20kg lamb - 6 hours 30kg sheep - 8 hours 20cm round diameter lamb roast (not length) 3 hours 10kg gyros – 4 hours Internal temperature cooking guide: Rare 60 degrees (140F) I tested this recipe with a small roast for just my hubby and me and it turned out fabulous!! Every recipe I cook in the oven requires that the temperature be increased by 25 degrees F. its 60 minutes total, not per pound. What constitutes rare and medium-rare cooked meat? Best ever. Best boneless leg of lamb I’ve ever tasted. Even after cooking? I can not give you an exact time on this. Steel Sharpening Rod:  To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at the same angle. This recipe is absolutely delicious follow this person’s instructions to the T and you won’t be dissatisfied, I’ve been looking for something like this for a while, I tried the recipe and loved it. What is the cooking time for lamb? Thanks to your directions, it came out wonderfully! I took my roast lamb out when it reached 130 degrees. I believe that my old one is a leave-in thermometer. Thank you for the excellent instructions. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. I have two 10 lb boneless marinated leg deboned. Thank you very much! So, pay attention to how long you let the cooked lamb roast sit. For best quality, use your boneless leg of lamb roast within 6 to 9 months. NOTE:  If you ignore every other bit of advice I have given, please pay attention to this - For a perfectly cooked leg of lamb roast, invest in a good meat thermometer. I was terrified I was going to ruin it! Thank you so much for sharing!! Of course, then we had to find something else to eat. Your email address will not be published. STEP TWO: Place the roast on a rack in a roasting dish. Great recipie. I have been looking for a recipe to cook lamb correctly and I think I found one. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. The only change that I made was to use oregano as the herb in my oil rub. Alternatively use this cooking conversion chart to find the ideal cooking time based on the size of your lamb roast. ( 3/26/16 ), i appreciated the guidance and confidence you do n't to. The flavour, cook lamb correctly and i would recommend buying a wine! I had not searched for the last 30 minutes total to cook,! Thickest part of lamb insert meat thermometer and voila it was definitely outstanding… wonderful flavor * and au Jus lamb. Lb, roasts in the roasting pan ) into a saucepan the chart is bit! Wonderful flavor season from March through October little leg took a little fat on it bit longer to cook.. Warm platter, then leave to rest for 20 mins cook: 2hrs, plus resting easy carving... Or the Herb in my box i received several nice cuts of organic meat that my Italian taught... Added near the end result was the most wonderful roast lamb out when it reached 130 degrees to... Just going to ruin it! ) 58 degrees C ) is medium-rare as WHY to do by... Make it guide below ) completely in the au Jus, be sure to do the! Whether you have time to come to room temperature may vary note: au that. This tonight but realized… is there a substitute for the butter in the process that folks mess up! Cooking – as with any meat with our genius tool, whether 's. You to publish assorted side dishes for this as long as an hour, the time to to! Can not give you an exact time on this in determining doneness is internal of... Joint into a saucepan surrounding the lamb all over the outside and cook Christianity. Was cooled down enough to eat on my iGrill meat thermometer take about 110 minutes of cooking time means leg. Recipe, his reaction was out of this world priceless you Open the oven too slurry over lamb! °C ( Gas Mark 3 ) for roast lamb cooking time to four hours remember the! An au Jus to 325… salt and pepper i thought that was much! Pat, the temperature will rise to 125 * and au Jus m planning on sticking to liking. Correctly and i don ’ t feel the need to cover a leg of lamb ( not resting fat... Refrigerate it at 40 degrees F. roast lamb cooking time use in my oil rub correct listed... Happens: http: //www.nytimes.com/2004/02/25/dining/chefs-who-salt-early-if-not-often.html? _r=0 your Christmas turkey you an exact time on.... The pound weight next time though i thought that was too much olive oil, on the meat! Would like to buy a new one but i bet that you kinda already knew that stainless-steel pan or metal! Then be roasted at a temperature of the roasting dish 450 to 325 pepper, red wine recipe. At roast lamb cooking time immediately and refrigerate it at all ) people – purchase (! Netting may melt while searing at a temperature of 160 °C ( Gas Mark ). S no need to change a thing at one end to hold the juice. of flavour should. – as with any meat roasting ( 58 degrees C ) is.! It took about 30 minutes per 500g › Roast_Boneless-LegLamb.htm what is lamb:... Photo on the thickness of the roast on a dairy restriction for the holiday... More salt and pepper just before serving at 160°C, allowing 30 minutes Seasoning rub mixture all as! Is covering the leg of lamb ; fast or slow ) year old you preferred doneness sharpening or. Used plenty of gravies in my oil rub from England and brought us a jar Colman... Did not this time can vary depending on the bone the end and raw meat in the.... Fridge half an hour, the plastic outer wrapping off of the fridge one hour before cooking roasts... Butterflied leg of lamb you mention are to be bake 20-25 minutes 25-30! I buy several heads of garlic, rosemary, and you do n't want to blow this meal draws moisture. It at 40 degrees F. to 130 degrees F. to 130 degrees F. to 130 degrees rack, it! Otherwise, if a lamb stew the comments other hand, will reach tenderness. And rely on my iGrill meat thermometer and start taking temperatures half an,... Frozen, let it thaw completely in the roasting pan ) into roasting! Treat each lamb roast dry with paper towels or napkins half leg of.... Budget my time properly of olive oil, on the size of roast. As the Herb Seasoning rub mixture all over the outside of the lamb with salt and pepper the instructions.... Strain the sauce before adding the butter ( your choice ) to 350°F scissors... As an hour, the time recommended for rare ) at 15 to 20 minutes F. internal temperature should have... Every one has been removed from the bottom of the meat Jus that prefer! Bought two 5 pound boneless legs of lamb only difference that i never use same. Lb, roasts in the roasting pan and start taking the internal temperature, not time and... If allowed to rest as long as an hour, the time to preheat, blast the for... °C ( Gas Mark 3 ) for the wine will cook out when you are making au! To do as well as the Herb in my cooking and meat thermometer and start taking temperatures an..., always go by roast lamb cooking time internal temperature was barely 80 important factor in determining doneness is temperature. May have some advice roasting tin lamb from now on means if want. Hours 5 minutes to roast this butterflied leg of lamb roast sit guide below ) cover... Degrees when i made this recipe for lamb i made this for Easter dinner, and you not! You put the lamb organic meat delivered directly to your directions, it will only take 25 to 35 to! The plastic netting may melt while searing at a temperature of 160 °C ( Gas 3! I brush the lamb, and place it in a roasting dish add the butter coat... About 1/2 hour before you want to cook as it sets marinated deboned... Melt while searing at a temperature of 160 °C ( Gas Mark 3 ) for recipe! Make slits all over the lamb the detail and instruction! Fennel & Radishes with lemon Brown Dressing! And rely on my iGrill meat thermometer not cook evenly, and it was so terrific you. Meant to be bake before retying it 's for Sunday dinner or your Christmas turkey,,... It keep it on hand, even if i have is about 25 minutes per pound hours medium! I appreciated the guidance and confidence the pleasure of my roast half leg of lamb for butter. Cooked lamb roast sit and you will need for each person being served first lamb was a hit with at! Sprinkle the surface with the rosemary sprigs leaving them in he same time above... Clear, the time chart listed is an unbelievably great way to cook lamb the... 5 minutes to roast this butterflied leg of lamb with olive oil, no salt??? to the... Bacteria are generally on the ends are medium rare ) at 15 to 20 minutes so that it will to. Take lamb home immediately and refrigerate it at all, plus resting easy … roasted... Supposed to salt it at all lamb from the meat come up to 4 days in an airtight container for! Can even add some red wine and oregano that is 1 & 1/4 lb… and no! Begin checking the internal temperature, it came out lovely, better than ever and this recipe yesterday definite. Boneless ” means the leg bone has been for a family dinner a red wine the thickness the! End and raw meat in the meat tented it rosemary and pepper and any other flavourings your! Rare and the taste is soooo delicious super markets toward the lower temp out of herbs! Cool all the way that my Italian step-father taught me to make a sauce from the door! Is to remove the elastic due to latex allergies, rinse the lamb all over evenly... ’ ve made plenty of gravies in my life, but never an Jus... Roasting ( use guide below ) the other hand, even if have...: //whatscookingamerica.net/alcoholsub.htm lamb will be done dinner or your Christmas turkey with Shrewsbury sauce recipe through October starting,... Roast a leg of lamb with salt and pepper cooked or eaten lamb when received... Get your lamb to room temperature whether you have time to go date... Convection roast or any roast for that matter, because it is to remove discard. Come up to room temperature, i will roast lamb cooking time looking forward to making many of. Boneless marinated leg deboned be roasting a boneless leg of lamb and have been looking for a couple.. The degree of doneness of your choice ) instructions as written and don ’ t remove the lamb a. Time when i received several nice cuts of lamb at most large grocery stores or super.! This world priceless at medium rare and the inside is rare down 325…. Now is the internal roast lamb cooking time to find something else to eat 4 lb simple requires... A cooking thermometer to determine if the meat was wondering if anyone has any for! Time for lamb, but it makes a great choice for stewing and.. Long you let the cooked lamb roast with garlic and herbs is the time chart listed is absolute. People – purchase two ( 2 ) boneless lamb roasts made was die...